What makes it the ultimate summer Seriously From Waitrose dessert?
This tart is very easy to make and it is fresh and not over sweet, looks good and very moorish and could easily be served with some summer fruit.
250g pack ginger biscuits
50g butter melted (in microwave if liked)
400g tin condensed milk
300ml carton double creram
finely grated zest of 3 large lemons
+ 150ml of their juice (if it is not tart enough use more juice to taste - vital.)
Put the biscuits in a plastic bag and crush to crumbs with a rolling pin. Mix with the butter and press into the base of a 20cm springform (or quiche dish). Chill.
Thoroughly mix the condensed milk and cream (don't whip the cream). Add the lemon zest (reserving a little for decoration) and the juice. Stir until the mix thickens. Pour onto the base. Chill overnight. Serve scattered with remaining lemon zest (or grated dark chocolate for a different look).